Mold Detox Friendly Basil-Pesto Spinach Salad
Fresh, vibrant, and built entirely from clean whole-food ingredients, this spinach salad is the kind of dish that makes eating well feel genuinely exciting rather than restrictive. The star is a bright homemade pesto that swaps out the usual pine nuts and parmesan for tiger nuts and a squeeze of lemon, keeping everything dairy-free and mold-conscious without sacrificing that rich, herbaceous depth. A pinch of turmeric folded into the pesto adds a subtle warmth and brings an extra layer of anti-inflammatory support that fits perfectly within a mold detox approach. Baby spinach, crisp radishes, and cool cucumber slices give the salad real texture and freshness, so every forkful has something satisfying going on. Because the pesto comes together in a food processor in just a few minutes, there's no reason to reach for a store-bought version that might contain vinegar, aged cheese, or other fermented ingredients that can be problematic on this kind of protocol. Dress it lightly or go heavy — the recipe lets you add pesto a tablespoon at a time so you're fully in control. Serve it immediately with a wedge of lemon on the side and it's genuinely hard to believe something this clean tastes this good.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For the salad
- 6 oz baby spinach (about 6 packed cups)
- 4 radishes, thinly sliced
- 1 cup cucumber, thinly sliced into half-moons
For serving
- ¼ cup fresh basil leaves, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the basil, tiger nuts, and garlic in a food processor and pulse 8–10 times until the mixture is coarsely ground and no large pieces remain.
- 2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and emulsified, about 30 seconds. Scrape down the sides, then add the lemon juice, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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